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Seared Salmon & Greens with a Zesty Lemon Vinaigrette

Enjoy a vibrant, protein-packed salad that brings the sun-drenched coast to your kitchen. Perfectly seared salmon flakes over a crisp bed of greens, tossed with a bright, homemade dressing.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword Cooked Salmon Salad, Pan-Seared Salmon Salad, Seared Salmon Salad Recipe
Prep Time 12 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings 3
Calories 508kcal

Equipment

  • Small jar or bowl (for dressing)
  • Large mixing bowl
  • 12-inch cast-iron pan
  • Fish spatula
  • Cutting board
  • Chef's knife
  • Large serving platter or individual bowls

Ingredients

For the Zesty Lemon Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon dried oregano
  • Pinch of sea salt and black pepper

For the Salmon & Salad:

  • 1 tablespoon avocado oil or other high-heat oil
  • About 12 oz / 340 g skin-on salmon fillet
  • ¼ teaspoon garlic powder
  • ½ teaspoon fine sea salt divided
  • ¼ teaspoon black pepper divided
  • 4 cups mixed spring greens or arugula
  • 1 cup grape tomatoes sliced in half
  • 1 small English cucumber cut into half-moons
  • 1 cup quartered artichoke hearts in water drained well
  • ⅓ cup pitted Castelvetrano olives
  • ¼ cup thinly sliced red onion
  • 3 tablespoons crumbled feta cheese for garnish

Instructions

  • Craft the Vinaigrette : In a small jar with a lid, combine the extra-virgin olive oil, lemon juice, Dijon mustard, and dried oregano. Secure the lid and shake vigorously until the dressing is well-emulsified. Season with a pinch of salt and pepper.
  • Prepare the Salad Base : In a large mixing bowl, gently toss the mixed greens, grape tomatoes, English cucumber, artichoke hearts, Castelvetrano olives, and sliced red onion. Set aside.
  • Season the Salmon : Thoroughly pat the salmon fillet dry with a paper towel. This ensures a perfect sear. Sprinkle the flesh side evenly with the garlic powder, ¼ teaspoon of the sea salt, and ⅛ teaspoon of the black pepper.
  • Pan-Sear the Fillet : Place a cast-iron pan over medium-high heat. Add the avocado oil. Once the oil shimmers, carefully place the salmon in the pan, flesh-side first. Cook for 6 minutes, resisting the urge to move it.
  • Flip and Finish : Using a fish spatula, flip the salmon. The skin should release easily. Cook for another 3 to 4 minutes, or until the salmon's internal temperature reaches 135°F (57°C) for a medium, flaky finish.
  • Rest and Flake : Transfer the cooked salmon to a clean cutting board and let it rest for 5 minutes. Use two forks to gently break the fillet apart into large, rustic flakes, discarding the skin if desired.
  • Assemble and Serve : Drizzle about half of the prepared vinaigrette over the salad base and toss to coat lightly. Arrange the greens on a platter, top with the flaked salmon, and sprinkle with feta cheese. Serve immediately, passing the remaining dressing at the table.

Notes

Storage: For best results, store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Combine and dress just before serving.
Ingredient Swaps: Feel free to substitute the salmon with seared shrimp or a firm white fish like halibut. Chickpeas can be added for a plant-based protein boost.
Make-Ahead Tip: The vinaigrette can be made up to a week in advance and stored in the fridge. The vegetables can be chopped a day ahead to streamline assembly.

Nutrition Facts

Serving Size: 1 serving
  • Calories: 508
  • Total Fat: 40 g
  • Saturated Fat: 8 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 7 g
  • Monounsaturated Fat: 23 g
  • Cholesterol: 107 mg
  • Sodium: 885 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 4 g 
  • Total Sugars: 5 g
  • Includes 0 g Added Sugars
  • Protein: 29 g
  • Vitamin D: 16 mcg
  • Calcium: 125 mg
  • Iron: 2 mg
  • Potassium: 805 mg